The Big Book of Herbs: A Comprehensive Illustrated Reference to Herbs of Flavor and Fragrance
Every aspect of growing, identifying, harvesting, preserving, and using over 500 species of herbs is provided in this compendium. Home gardeners, commercial horticulturists, and academics will benefit from the vast knowledge and the 165 meticulous botanical drawings in this text. A typical herb profile provides a plant's botanical name and family, whether it is an annual or perennial, its height, hardiness, light requirements, water consumption, required soil type, and pH. The history of the plant, its chemistry, how to propagate it, and its culinary, landscape, and craft uses are also included.
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Flavors and Fragrances
Chapter 4 How to Maximize Flavor and Fragrance
33 other sections not shown
12 percent acid Allium alpha-pinene annual apex aroma Artemisia basil beta-pinene Botanical Description bracts calyx capsaicin Capsicum carvacrol carvone chervil chives cm long color coriander Corolla Culinary cultivars cultivated cuttings dill dried egg-shaped essential oil estragole fertilizer flavor Flowers foliage Foliage/Qrowth fragrance French fruits Fruits/Seeds full sun Water garden loam garlic genus geranium German GRAS status green greenhouse growing Growth form habit hairs hairy harvest herb herbaceous home gardener horseradish hybrid Important Chemistry inches inflorescence Italian kg/ha Lamiaceae lance-shaped Landscape lavender leaf leaves lemon lemon balm limonene linalool lobes methyl chavicol moist mustard Native country odor officinalis oregano parsley Pelargonium peppermint peppers percent 1,8-cineole percent linalool perennial petals pink plants pots pounds per acre Propagation purple rhizomes roots rose rosemary sage scented seedlings shrub smooth soil species spring stalked stems subshrub subsp sweet Synonyms tarragon temperatures thyme trace transplanting usually vulgare well-drained yellow yield